We’re making an unusual real bread recipe this time, for our weekly Cakes & Bakes feature; Halloumi herb bread.
Classic Halloumi is made with mint, and the original recipe called for 2 tablespoons of finely chopped fresh mint leaves and 4 tablespoons of finely chopped fresh parsley leaves. I bought a pack of Halloumi from Lidl which was made with basil, so I tweaked the recipe accordingly.
Bakery Bits baked their Halloumi herb bread in a Pullman loaf pan, a bit of kit which I don’t own, so I just used a common or garden loaf tin.
A delicious, hearty, intense flavoured loaf was the result. A suitable accompaniment for an endless number of dishes… meat, fish or vegetable based – rice, pasta, couscous or salad.
I had it again the following day, toasted on both sides under the grill – very satisfactory leftovers.
I’m a fairly recent convert to silicone cake moulds. I picked up a six-hole silicone muffin ‘tin’ in a charity shop a few years ago and was really impressed with its ease of use and cleaning.
The hemisphere moulds (#1) allow you to make fun and unusual cakes. Edible tennis or footballs? Sweet hamburgers? Pretend Christmas puddings!
What I like about the cupcake cases (#2) is that you can reuse them again and again – no need for paper cases… and they’re heart-shaped!
I recently discovered this jigsaw-like silicone mould (#3) whose 8 pieces slot together to form all sorts of shapes. It doesn’t even need a bottom, so makes traditional loose-bottomed and spring-form tins redundant. And not to mention requires a lot less space to store!
When I was buying ingredients for last week’s apple and raisin puff pastry tart I needed two cooking apples. However, the Bramley apples in the supermarket were being sold in packs of four. I’m making an apple and sultana crumble this week to use up the two that were left over.
I may have mentioned before that fruit crumble isn’t one of Justin’s favoured puddings – he thinks the crumble topping is too often soggy, floury and not very nice – especially if too thick or a bit undercooked.
I think my crumble topping recipe is none of those things; it forms large, crunchy, nutty morsels.
Sprinkle granulated sugar over the top of it just before it goes into the oven for extra sweetness and crunch. You can serve it with thick, cold cream, hot creamy custard or a scoop of vanilla ice cream – they’re all good!
We are ‘pudding’ rather than ‘starter’ people and always have a sweet ending to our daily evening meal.
Sometimes, I’ve got to the day and haven’t had the time to make a dessert. At times like this, there are a few quick sweet dishes that can be rustled up in about half an hour. One such is jam and coconut slice which is one of Justin’s favourites from his childhood – and also great for using up pastry scraps.
Another is an apple and raisin puff pastry tart – using a sheet of ready-made puff pastry, of course.
All it takes is a couple of cooking apples – peeled, cored and chopped; a handful of raisins (pre-soaking them for an hour makes them more juicy and adds another layer of flavour – strong tea, brandy or armagnac perhaps – so recommended but not a necessity if your in a rush); a pinch of ground spice and aforementioned packet of puff pastry.
Delicious served with cream, creme fraiche or vanilla ice cream.
The first bag of Agen prunes I bought didn’t last me very long at all. I ate three a day, every day, from the day they arrived. I also used a handful or so of them in a prune and Armagnac tart. I’ve reordered the prunes from Amazon and this week and have made a prune and almond fruitcake; something a bit different to the traditional ones made using raisins, currants, sultanas and candied peel.
Justin, once again, requested an afternoon fruitcake to accompany a cup of tea. He likes to stop work for a short break about 3pm before charging back into his daily chores!
I had about 100 grams of marzipan leftover from my recent batch of simnel cupcakes so I sliced it into little cubes and spooned it through the cake mixture; a deliciously successful addition!
As with most fruitcakes, if you can resist the temptation of slicing and eating it straight-away, the texture and flavour improves if left for a day or two.
Another week, another Cakes & Bakes chocolate recipe. But not just any old chocolate, but TRIPLE chocolate chip cookies!
These are truly blow the diet, straight up delectable. Chock-full (see what I did there?) of dark and white chocolate chips, cocoa powder and sugar.
If you’d prefer you can make tiddly little ones using teaspoons of cookie dough rather than dessertspoonfuls. That way, you’re only having a little morsel at a time. Me? I prefer my cookies soft, chewy and the size of frisbees!
Justin tends to prefer savoury snacks to sweet ones, but even he’s contributing to the rapid disappearance of this particular batch.
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Preheat the oven to 180ºC/350ºF/Gas mark 4
Grease a baking sheet or line it with a parchment paper
In a small mixing bowl sift together the flour, baking powder, cocoa powder and salt
In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
Beat in the egg and vanilla extract
Add the flour mixture and beat well on a low speed
Using a wooden spoon, stir in 70g of the dark chocolate chips and 70g of the white chocolate chips
Drop dessertspoonfuls of the cookie dough on to the prepared baking sheet and lightly press each with the back of a spoon. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
Bake for 10-12 minutes
Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
Store in an air-tight, lidded container for up to 3 days
H is for Home Harbinger http://hisforhomeblog.com/